INGREDIENTS
1 tsp
Aleppo pepper
1 handful
Basil, fresh leaves
1
Bell pepper, large orange
1
Eggplant, large
1 1/2 tbsp
Garlic
1 handful
Italian flat-leaf parsley
1
Onion, large
1 tsp
Oregano, fresh leaves
1 tbsp
Preserved lemon
4
Tomatoes
1 tsp
Tomato paste
1 tbsp
Balsamic vinegar
1 cup
Black olives, pitted
1 tsp
Coconut sugar
1 tsp
Spice mixture or fresh black pepper, strong
1 tsp
Sumac
1
Heaping 1/2 cup walnuts